Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

By Jefferson Adams

Published on 11/21/2012

Here's a recipe for a delicious, restaurant-style gluten-free fried rice that will put smiles on the faces of your lucky eaters.

Like many folks, fried rice was one of the first Asian dishes I learned to love as a child. Something about the savory steaming fluffy rice, the tiny peas and carrots, the bits of egg, the meat or, my preference, the shrimp coming together to create a tasty dish that continues please me to this day.

Like many folks, when I went gluten-free, I gave up soy sauce just to be safe. Even though much evidence suggests that soy sauce is safe for people on a gluten-free diet, I have kind of stuck to my old ways and generally avoid soy sauce unless I can be sure it is gluten-free. This means that I have occasionally had to forgo this favorite when ordering Chinese food.

Below is a recipe for a delicious, restaurant-style gluten-free fried rice that will put smiles on the faces of your lucky eaters.